Archive for the 'Fennel and Parsnips' Category

24
Nov
11

Maple-Roasted Turkey with Apples, Fennel and Parsnips


For us Jews every day is a day we thank Hashem for both the open and hidden miracles, those we know of and those we may never find out about, that sustain us every day. Yet, we live in the US where there is an official holiday specifically dedicated to the giving of thanks. Some Jews celebrated this day, because it is an official American festivity, others do not because they feel one must equally thank the Almighty every day – even every moment – of one’s existence, rather than once a year on a specific day.

It may be a bit late to start cooking the turkey for this evening, but this is a delicious recipe that can be made at any time, whether for Shabbos, whether for a holy day, or any festive occasion. Lévana in her class, two Mondays ago, featured the following:

Ingredients:

  • 1 cup white wine
  • 1 cup maple syrup
  • 2/3 cup Dijon mustard
  • 2 tablespoons ground pepper
  • 6 cups water
  • 1 12-14 pound turkey, frozen OK, at room temperature
  • 4 mackintosh apples, unpeeled, diced
  • 8 thin parsnips, or 4 larger ones, diced
  • 2 large heads fennel, cut into thin wedges
  • ¼ cup olive oil
  • Salt and pepper to taste
  • 3 sprigs sage, leaves only, chopped coarsely

Instructions:

Preheat the oven to 325 degrees. Mix the wine, maple syrup, mustard, pepper and water in a bowl. Place the turkey breast side down in a (real) baking dish, and pour the mixture over it. Cover the pan loosely with foil, and bake 2 ½ hours. Turn the turkey over, breast side up. Bake uncovered 1 more hour, or a little longer, until the juices of the turkey run clear and the skin looks a nice golden color. Transfer the turkey to a cutting board, and let it rest a few minutes before slicing. Transfer all but 1 cup of the liquid to a saucepan, and reduce them on a high flame until it thickens to the consistency of maple syrup: this is your gravy. You will end up with about 3 cups of gravy. Meanwhile, raise the temperature to 475 degrees. Add the second set of ingredients. Give a good mix to the veggies, and roast about 25 minutes, or a little longer, until very tender and roasted.

Slice the turkey, and place in a platter, with the roasted vegetables all around, and pour the gravy over the turkey and vegetables.

Enjoy, gentle reader, enjoy!

CS




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